Tuscan Sausage & Bean Dip
This Tuscan Sausage & Bean Dip is a delicious and hearty appetizer that combines savory sausage, creamy beans, and Italian seasonings. Perfect for parties, gatherings, or game day, this dip pairs well with crusty bread or crispy tortilla chips.
Equipment
- 1 large skillet
- 1 wooden spoon
- 1 mixing bowl
- 1 baking dish
- 1 oven
Ingredients
- 1 pound Italian sausage mild or spicy, according to preference
- 2 cups canned cannellini beans or any white beans, drained and rinsed
- 1 cup cream cheese softened
- 1 cup shredded mozzarella cheese
- 1 cup salsa your choice of mild or spicy
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes optional, for added heat
- to taste salt
- to taste pepper
- to garnish fresh parsley or basil optional
Instructions
- In a large skillet over medium heat, cook the Italian sausage until browned and fully cooked, about 5-7 minutes. Use a wooden spoon to break it into smaller pieces as it cooks. Drain excess fat if necessary.
- Add minced garlic to the skillet with the sausage and sauté for an additional 1-2 minutes, until fragrant.
- In a mixing bowl, combine the cannellini beans, cream cheese, salsa, oregano, and crushed red pepper flakes. Stir until well combined.
- Add the sausage and garlic mixture to the bean mixture and fold until evenly mixed.
- Transfer the mixture to a baking dish and sprinkle the shredded mozzarella cheese evenly over the top.
- Preheat the oven to 350°F (175°C). Bake the dip for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly. Garnish with fresh parsley or basil if desired.
- Serve warm with crusty bread or tortilla chips.
Notes
You can customize this dip by adding other ingredients, such as chopped sun-dried tomatoes or olives.
For a lighter version, you can use turkey sausage and reduced-fat cream cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.